Titlebook: Making Food in Local and Global Contexts; Anthropological Pers Atsushi Nobayashi Conference proceedings 2022 The Editor(s) (if applicable)

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Jianping Guanch zu positiven Reaktionen an den Kapitalm?rkten führen. Aber passiert das auch? Untersuchungen zum Erfolg internationaler vertikaler M&A-Transaktionen sind bis heute rar, der Kenntnisstand insbesondere zum Erfolg von Akquisitionen in der Bauindustrie ist noch begrenzter und die übertragbarkeit der Evidenz zu978-3-8350-0943-1978-3-8350-5543-8

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Conference proceedings 2022e humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium “Making Food in Human and Natural History”, which took place on March 18 and 19, 2019, in Osaka, Japan.

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Gastronomical Goods as a Biocultural Value of Wood Pastures in Eastern Europe made from the fruit of these two trees. The traditional uses of wild fruit are known to locals even up to the present day, however some practices have been driven into decline. The use and maintenance of wood pastures is crucial in preserving the living traditional knowledge of gastronomy.

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Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Sea shading in contemporary food systems. Many consumers are concerned about the origin of food products, as they believe certain places produce better quality seafood than others. However, they purchase seafood without knowing where the origin of the product is geographically located. The author aims

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